Two women in high fashion clothing

A Bagatelle Buenos Aires Institution

The project, by architect Gilberto Criscuolo, features a french-english decor. Its luxurious furniture, made up of wood, capitone seats and floral patterns lays among a more dominant french classic design stamped in the crystal chandeliers and columns. Arabesque frames allow for a feminine touch on the ambiance.

Ramiro Locaso is responsible for the bar, which has its own classics, such as Moscow Mule (vodka, lemon, ginger foam) and St. Mash (Bourbon, Cordial de Jenjibre y Melón, Lima, Miel, Angostura).

Signature Dishes

Bagatelle's most popular mainstays
Poulet Rôti Entier à la Truffe

Poulet Rôti Entier à la Truffe

Whole truffled roasted chicken, baby potatoes chicken jus

Tartare de Thon Bagatelle

Tartare de Thon Bagatelle

Yellowfin tuna tartare, avocado, cilantro & lime soy vinaigrette

Aymeric Clemente & Remi Laba

Meet the Founders Aymeric Clemente & Remi Laba

The Bagatelle Brand came to life when business partners Aymeric Clemente and Remi Laba shared a desire to translate their previous experience in Hospitality in an environment that stood a lot closer to their idea of what a modern dining destination should be like, and was in line with their own aspirations.

Today, they feel very fortunate to be able to expand Bagatelle globally in 9 locations and counting and to find that their restaurant values resonate so loudly amongst the global dining scene. Aymeric and Remi are most proud of all the beautiful memories they have helped their customers build as well as being a witness to many wonderful life celebrations. To them, Bagatelle is a lifestyle, a way of life, where Joie de Vivre is a constant driver. We look forward to meeting and dining with you soon. Please come say hello!

Aymeric Clemente
Remi Laba

Meet our Chef Gustavo Young

After studying the culinary arts at Senac in São Paulo, Gustavo Young traveled to Europe to start his career. He gained experience in famed restaurants such as El Celler de Can Roca in Girona, Spain, boasting three Michelin Stars and voted best restaurant in the world in 2013 by Restaurant magazine. Shortly after that, Gustavo moved to Barcelona to work under acclaimed chef Ferran Adria at Dos Palillos, where they received a coveted Michelin star. With these exceptional experiences under his belt, Chef Young took his talent to the Mandarin Oriental Barcelona. Under the direction of Chef Jean Luc Figueras he gained a mastery of French cuisine.

Following his work with the hotel, Gustavo’s traveled to Milan. It was there that he partnered with soccer star Clarence Seedorf to open Finger’s Garden, a fine dining Japanese Restaurant. When Chef Young felt it was time to return to his native Brazil, he was brought on by Bagatelle as its Executive Chef in Bagatelle São Paulo. Capitalizing on his Brazilian heritage and experience with a plethora of world cuisines, Chef Gustavo Young has had much success as the Executive Chef of the first Bagatelle in South America. This success has lead Chef Young to take on the role of Corporate Chef for both Bagatelle Sao Paulo and Rio de Janeiro.

Andrew Riccatelli
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Contact Information


Hipódromo de Palermo - Av. del Libertador, 4101, Palermo
Buenos Aires C1426, AR

General Reservations

[email protected]

Press Inquiries

[email protected]

Kitchen Hours

Dinner at 8pm

Hours of Operation

Tuesday, Wednesday
and Sunday: 8pm to 1am

Thursday, Friday
and Saturday: 8pm to 2am

Please be advised
  • We hold reservations for 15 min
  • Age 21 and over (optional)
  • Dress code is casual chic
  • Required Passport ID (for visitors)
  • Read Full Terms & Conditions